Full English breakfast with a twist

By Drum Digital
13 August 2018

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Preparation: 15 min | Cooking: 30 min | Serves 4

I love a full English breakfast and my #JustDelicious version has an added little kick to it to indulge my love of curry!


olive oil

375g Eskort Gold Medal Pork Sausages

200g Eskort Rindless Streaky Bacon

2 tomatoes, thickly sliced

salt and freshly ground pepper


250g white button mushrooms

1 small onion, chopped

10ml (2t) curry powder

1 can 410g baked beans

4 eggs

4 slices of toast, for serving



  • Preheat the oven to 150°C. Put a casserole dish in the oven.
  • Heat a little olive oil in a frying pan and fry the sausages until golden brown. Remove from the pan and put in the casserole dish in the oven.
  • In the same pan, fry the bacon until almost crispy, remove from the pan and add to the casserole dish in the oven.
  • Season the tomato slices with salt and pepper and fry in the same pan until just softened. Remove from the pan and add to the casserole dish.
  • In a small saucepan, heat a little butter then add the mushrooms. Season with salt and pepper then fry until soft. Remove from the heat, cover with a lid and set aside.
  • In a separate saucepan, heat a little olive oil and fry the onion until softened, then add the curry powder and mix well. Fry for 1-2 minutes until aromatic, add the baked beans and stir to combine.
  • Cook the beans on low heat for 4-5 minutes or until fragrant and warmed through, remove from heat and set aside.
  • Heat a little butter in a clean pan and fry the eggs until done to your liking.
  • Serve the sausages, bacon, eggs, mushrooms, tomatoes and beans with warm buttered toast.

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